If canning intimidates you, then don’t process it.Some of us, mainly the hubster likes it better unprocessed.He loves it on toast and bagels.If you go the unprocessed route, let everyone know that it needs to be refrigerated.

So I was thinking, I would give away one of these jars as a prize.You will love it!There is only a few things you should know.I cant deliver outside the US.If you make a comment on my site with a e-mail or some way I can contact you to get a address that would be good.I will randomly pick some one in the next couple of weeks.

Deadline is 5/16/12.

Monkey Jam10 bananas

20 oz can of crushed pineapplewith juice

1/4 cup coconut

3 cups of white sugar

3 tablespoon lemon juice

Directions

Peel and slice bananas. I used some that I put in the freezer. I took them out and allowed them to thaw. I used about five of them and five of my perfectly ripe bananas. Combine all the ingredients in a large saucepan. Bring to a boil, stirring frequently and then reduce to a simmer. Cook until desired consistency is achieved. I cooked mine for about 20 minutes. Cook it longer if you want it thicker. I also used my potato masher to mash the ripe bananas. The frozen ones were mushy already and perfect for this recipe.

Ladle hot jam into hot jars leaving about 1/2 inch head space. Remove air bubbles. Process 10 minutes in water bath.If you are unsure about canning click here.

It is a more indepth informational website.

I know this is a no brainer, but any jars that don’t seal should be kept in the refrigerator.

How do you know they are sealed?Wait for that wonderful ping sound it makes.It truly is a wonderful thing.

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11 comments on “Monkey Jam”

Haha! What a great name for this jam! I love the combination and living in this tropical fruit paradise …. everything’s available easily. What a super idea for a jam. I wonder why nobody’s ever made this here? Thanks for sharing!

I’m so happy to come across your recipe! I just made banana jam a couple of weeks ago and it was good but this looks way better. Although I don’t have 10 bananas here, I’m sure I can make it with less as well. Can’t wait to give it a try!

This looks awesome! I want to go get more canning jars tomorrow and start asap!
Just wondering what kind of coconut this calls for? Fresh coconut flesh? Coconut flakes? Also I see you dont use pectin… Is this more of a mushy apple sauce texture rather than a jelled texture? And how much does this recipe make? Thanks this looks like a jem!

Teale,
I used the coconut in the bag (flakes) you get at the grocery store. No pectin and it didnt need it. I used a few different jars. I want to say it called for 5-6 half pint jars. Although I think I used a bunch of the small oz jelly jars along with a few half pints.

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.